Now, it was apparantly Fergus Henderson that re-started it all. It is him that we have to thank for our newly enlightened approach to eating meat…
… and for St John.
The book is an unpretentious, un-cluttered compendium of cooking ‘the whole beast’ and enjoying it. The author is the founding Chef of the uncluttered but only relativly unpretentios St John restaurant in Clerkenwell, London.
Both are strongly recomended.